Pasta Amatriciana

Pasta Amatriciana
Recipe Date:
May 12, 2016
Cook Time:
Imperial (US)

Pairs well with: Barbera

At a recent luncheon for a group of travelling Sommeliers, I had the pleasure of serving our Barbera with a rendition of Pasta Amatriciana. The Sommeliers loved the pairing and one commented that food, the wine and dining experience in our century old cellar was like being transported to Italy for a few hours. Try it at home for your own “Taste of Italy” experience. Buon Appetito!

Pasta Amatriciana


1 TB olive oil
2 cups of diced guanciale or pancetta
1.5 cups of diced onion
2 TB of minced garlic
1.5 tsp of chili flake
¾ cup tomato paste 
¾ cup of white wine
2 qts diced San Marzano tomatoes with their liquid
1 lb of dried spaghetti
Salt to taste
Pecorino Romano to garnish
EVOO to garnish


Cook guanciale or pancetta in olive oil until rendered and crispy. Strain off the fat and reserve 1.5 Tablespoons; set the meat aside. Sweat the onions in reserved fat over medium heat, then add garlic and cook for 1 minute. Add chili flake and tomato paste, stirring until paste begins to stick. Deglaze with white wine and cook until it becomes a paste. Add tomatoes and their liquid; cover and cook for ten minutes. Uncover and add guanciale or pancetta and simmer for ten minutes. Season to taste with salt and toss with cooked pasta to your liking. Serve in bowls garnished with EVOO and Pecorino Romano. Refrigerate or freeze extra sauce.